½ flour for dredging
Salt and freshly ground black pepper, to taste
2 T oil
400 g diced tomatoes
1 large onion, cut into chunks
1/2 green capsicum, cut into chunks
1 cup mushrooms, halved
1 1/2 - 2 C chicken stock
1/2 t dried oregano
1/2 t dried basil
1/2 bunch fresh parsley, chopped
Mix salt and pepper into the flour. Place chicken in flour and toss to cover. In a large frypan cook the chicken in batches in the oil until brown.
Place chicken in a large pot and add the tomatoes and stock and cook for about 15 minutes. Add the mushrooms, onions and green peppers.
Season with basil and oregano.
Cover and cook for around 45 more minutes. Garnish with parsley and your ready to serve.